Rinaldo Junqueira owns and operates Fazenda Furnas, an 80 hectare farm located in the Pedralva region of Carmo de Minas. The farm is situated in the highlands, topping out at 1300 meters and planted mainly in Yellow Bourbon and Catuai. Fazenda Furnas has a fairly modern infrastructure replete with a sustainable water recycling set up where water used to process the coffee is collected in a pond onsite which is then returned to be used for farming. This particular lot is natural process coffee. The climate in the area is ideal for producing naturals and this lot exemplifies this, producing a sweet, fruited, and rather 'clean' cup. We noticed a few full quakers in the 200 grams of roasted coffee. They're easily picked out, but honestly, aren't as noticeable in large batch brewing as the coffee has nut tones to begin with. Like most Brazilian coffees the cup quality is bolstered significantly with rest after roasting. We prefer at least 48 hours!This coffee is part of our Farm Gate pricing program.
This natural from Fazenda Furnas is fruited (as you'd expect from a naturally processed coffee), but with a depth in sweetness that rounds out the cup quite well. The dry fragrance has a smell of stewed fruit with caramel-coated peanuts. The sweet nut smells come off like Thai peanut sauce at City+ and are accompanied by slab apricot aromatics, and gentle roast tones. Furnas is a complex and fruited cup: big berry, ripe apple, tamarind, dried banana, and much more. It packs hefty sweetness too - molasses and barley malt come to mind - which does well carrying the high level of fruit. Nut tones come through loud and clear too, this is Brazil coffee afterall. Banana bread with walnut comes to mind, or dried strawberry rolled in roasted peanuts. Our City+ and Full City roasts brewed well, and anything beyond should yield a wonderfully fruited Brazil SO espresso. If using in a blend, it's worth considering adding a small amount as an accent coffee to a washed Central, or even washed Burundi/Rwanda. Though not necessary, we do suggest waiting a full 48 hours post roast to allow the profile to settle into place.
December 2016 arrival.